Ladurée’s Beef and Potato-Ginger Pastries

The Gala Dinner section of the Ladurée Savory Recipe Book is everything you’d imagine it to be: lobster, veal, scallops, steak, enough cholesterol to render you sick.

I leafed through it with cautious enthusiasm, and settled on today’s recipe for one reason alone: the potatoes look like candies.

My mind is a simple place.

On today’s menu: Filet de boef, bonbons de pommes de terre au galangal, or Beef Tenderloin, Potato-Ginger Packets.

The French call the potatoes candy, the English reduce it to packages. Sounds about right.

Onwards with the cooking!

Ingredients

  • Steak
  • Potatoes
  • Filo Pastry
  • Onion
  • Carrot
  • Parsley
  • Crystal Salt
  • White Pepper

Not Pictured: Ginger and olive oil.

Substitutions: I couldn’t find a piece of tenderloin that would work for this, so I went with a thinner steak. Instead of galangal (took me 3 times to get that right) I used normal ginger.

Components

  1. Sauce
  2. Potatoes
  3. Steak

Directions

1. Sauce

For Ladurée’s normal sauce difficulty level, this was mid-range. Fry beef trimmings in some olive oil, add chopped onion, sliced carrot, parsley and some water, let the whole thing cook for some minutes, and then drain it.

Took me about 20 minutes total, but didn’t look as dark and syrupy as the cookbook picture.

2. Potatoes

The whole reason I made this recipe in the first place was surprisingly easy.

I boiled the potatoes, cut them up in little rectangles, spiced them with salt, pepper and shredded ginger, and wrapped them like little pieces of chocolate in filo pastry rectangles.

10 minutes in the oven and they were nice and crispy.

3. Steak

Ignoring Ladurée instructions on how to cook meat is basically giving me life at this point.

As always, instead of pan searing it and finishing cooking the steak in the oven, I just pan-fried it with some olive oil for a minute on each side.

Final Result:

Verdict

Gotta say, today’s dish was a simple, but classy, meal.

I didn’t do anything different with the steak (it was great as always) so the real challenge were the sauce and potatoes.

The sauce was nice and flavorful, and honestly something I’m probably going to make when I fry steaks in general; yes, the leftover meat juices in the pan give the steak a nice zing, but the sauce had much more depth to it. It enhanced the steak, without overpowering it. I might try adding lemon juice next time, to see if I can really give it a nice kick.

Yet, the real stars of the dish were the potatoes. The filo pastry got soggy in the middle, but remained crunchy on the sides, and the ginger was a nice addition. They were a fun way to eat potatoes, and though not an everyday thing, a side dish I can very well see myself making again in the future.

Today’s recipe is a definitely recommend!

Level of difficulty: 5 out of 10.

Level of yumminess: 7 out of 10.

Tomorrow

A French interpretation of a south of Europe classic, and yet another type of meal!

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